Watermelon Gazpacho

Place the sliced red onion and vinegar into a bowl and let them sit for about 15 minutes. The vinegar helps to take the bite off the onions, likewise, the onions mellow out the vinegar.

Meanwhile prepare the other ingredients. Place the first 4 cups of watermelon, bell pepper, cucumber, tomatoes, jalapeo, lime juice and salt into a blender.

Drain the onions and add to the blender. Blend these ingredients on high until smooth.

Pour the soup base out into a fridge-safe container with a tight lid. Then add the cubed watermelon and basil. Gently stir these in, cover and refrigerate for at least 2 hours. Serve chilled. Approximate preparation time 40 minutes.